Batter Rheology, Baking, and Sensory Qualities of Cake from Blends of Breadfruit and Wheat Flours

Wheat flour was replaced with breadfruit flour (30 to 100%) to produce cake. The composition and pasting properties of the flours and their composite flour blends were determined. Baking and sensory qualities of the resulting cake samples were evaluated. Protein starch and fiber contents of the breadfruit and wheat flours were 2.6, 61.30, and 7.79% and 10.9, 69.89, and 2.81%, respectively, which significantly influenced their pasting and baking characteristics and also reflected on their composite blends. Peak, holding, breakdown, and final viscosities of the blends ranged from 122.3 to 147, 85.4 to 98.6, 28.74 to 49.18, and 128.6 to 147.4 rapid visco unit, respectively. Specific volume decreased from 1.40 to 1.06 mL/g. Cake with qualities comparable to those produced by conventional methods was obtained within a 30% substitution level.